Turkey ramen

A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 656
  • fat 16g
  • saturates 4g
  • carbs 64g
  • sugars 6g
  • fibre 7g
  • protein 61g
  • salt 6.5g


  • 2 garlic cloves
  • thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve
  • 1 ½ tbsp white miso paste
  • 1 tbsp goma (white sesame paste) or tahini
  • 15g dried shiitake mushrooms
  • 700g leftover turkey gravy, or good-quality chicken stock
  • 2 tbsp soy sauce
  • 2 eggs, at room temperature
  • 150g ramen noodles (egg, rice or udon noodles will all work too)
  • 200g leftover turkey meat, shredded
  • 2 spring onions, finely sliced, white and green parts kept separate
  • 1 lime, halved
  • 25g ready-to-eat beansprouts
  • sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)


  1. Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.

  2. Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.

  3. Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.

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